Musings about food, cooking, wine and related issues -- eating and shopping locally, reading nutrition and ingredient labels, being mindful of food sources -- with digressions into knitting, books, films, music and even the occasional sociopolitical rant.

I have made several variations (I rarely make something
exactly the same way twice due to on hand ingredients, whim, etc.), and it is a
grand and glorious thing, but it is rather labor intensive. I wanted the
same experience of essentially a meal in a slice – potatoes, eggs,
veggies – without quite so much work.

The first egg thing

Grease a 9x13 Pyrex pan with unsalted butter. Don’t
skimp here. Make sure the pan is well coated. None of this cooking
spray nonsense. Not only does the butter add a little extra savory
yumminess, but it also makes the thing practically hop out of the pan, making
it easier to serve and clean up afterwards.

Slice 3 or 4 fist-sized potatoes into ¼” slices. I am
a fan of red potatoes. And I don’t peel them. Use pretty much
whatever potato strikes your fancy, although I wouldn’t recommend large
“baking” potatoes. Peel or not, as you prefer.

Line the bottom of the pan with the potatoes and sprinkle
with a pinch of salt. (If you grease the pan with salted butter rather
than unsalted, skip the salt here.)

Slice up whatever other veggies you want to use.

The first time I did half a medium-sized onion, a small-ish
zucchini (maybe 6 inches long), a yellow squash the same size as the, and a
handful of small plum tomatoes, layering them over the potatoes in that
order. This last time I didn’t have yellow squash, and I added portabella
mushrooms between the zucchini and tomatoes. I think I sliced up a couple
of shallots as well as a small onion, too. I am a fan of sweeter onions,
but any kind will work. Scallions, too. Or leeks. I separated
the onion slices into rings.

The layers shouldn’t really reach more than about halfway up
the side of the pan. (If they do, you’ll need more eggs and longer cooking
time.)

I haven’t done a meat version, but adding cooked bacon or
sausage or prosciutto or ham or pancetta could certainly be a happy thing.

Sprinkle some shredded cheese over the top. I would
say no more than a cup. A light covering. Not like pizza topping
cheese. I like to mix a bunch of cheese blends together – parmesan,
asiago, romano, mozzarella, provolone, cheddar, Monterey jack. You could
crumble in some feta (and add some olives while you are at it – ooh! and
marinated artichokes – go for that Mediterranean feel) or add dabs of fresh
ricotta. (It’s not a recipe! It’s a food riff!)

Beat half a dozen eggs together with a good splash of milk
(I totally don’t measure – 3 or 4 tablespoons maybe?) and about ¼ cup of sour
cream. (I just scoop out a nice heaping tablespoon – flatware tablespoon
as opposed to measuring tablespoon.) I prefer light sour cream. You
could certainly use whole fat, but I would not recommend fat free. Also,
you could use crème fraiche instead if you like that sort of thing.

The main thing I learned from the quiche with has brown
crust recipe is that the sour cream is key to helping the eggs set
nicely. That and beating them thoroughly to aerate them. I beat
with a fork for probably about 90 seconds. An electric mixer can probably
do it in half the time, but then you have to clean the electric mixer. A
whisk works, too.

Add salt and pepper to taste. If you like herbs and/or
spices, add them to the egg mix now. I like some Bouquet Garni, Herbes de
Provence, or an Italian blend. Fresh basil, rosemary, tarragon, etc. are
good, too. If you like heat, add some chilies or red pepper flakes or a
clove of minced garlic.

Pour the egg mixture over the layered potatoes and
veggies. They will not be completely covered. The eggs will expand
and mostly cover them as they bake. If you are really concerned that
there is not enough egg, beat up one or two more and add them. (I did
that the third time, and I don’t think that it turned out quite as well.)

Bake uncovered at 435 (yes, 435 – I like to add 5 or 10
degrees, might just be my oven) for about 35 minutes. Maybe check at 30
minutes. Inserted knife should come out clean.

Let sit for 5 minutes or so after removing the pan from the
oven. Cut and serve.

It reheats nicely or could even be eaten at room
temperature. I eat it as is, but you could top with more sour cream or
salsa or whatever strikes your fancy.

Thursday, January 2, 2014

2013 was a busy year for me. And an expensive year. I did less of some things (reading and writing) and more of others (canning and knitting). My activities were generally more, well, active, except maybe the knitting. Knitting is a sedentary activity for sure, but I spent a lot of time knitting at the local yarn and fabric shop where I perhaps bordered on social, getting encouragement and soaking up inspiration and creativity from fellow knitters, which does wonderful things for the energy level. But canning and cooking are decidedly physical activities. And getting rid of stuff, which I managed to do a bit of, tends to be a physical activity. Most physical of all is going to the gym and working with a trainer on a regular basis. One of the handier side effects of going to the gym has been impressive relief for the muscular issues associated with the tendonitis in my right elbow. Those issues kept me from knitting much at all in the last several years

The things I did more of have inspired me to continue to broaden my horizons in those directions. The success of Project Homemade Homegrown Christmas has me plotting what to knit for gifts in the coming year (and they may not all be Christmas gifts). I discovered that there are nieces with interest in knitting and cooking, so I am back to thinking about the family recipe cookbook project which has been dormant for quite a while.

I pickled eggplant as well as cucumbers, and there are jars of red wine vinegar and white wine vinegar fermenting in my basement. The cucumber pickles are getting rave reviews, so I wonder what else I can/should pickle and ferment.

I added applesauce, tomato jam, carmelized red onion relish, and apple butter to my repertoire. While I plan to make all of those again this year, the books those recipes came from have plenty of others which I want to try.

The next few months will be about planning as well as doing, but I definitely want to keep up with the more active pursuits, so I don't know yet what will become of this blog. It always seems like a good idea to record recipe adventures, but once I get caught up in the process, I have to pay enough attention to what I am actually doing that I don't take notes or pictures. Once I am finished, I am often too tired to sit down and write about it right away, and the aforementioned lack of notes and pictures makes it difficult to do later. I have considered a voice recorder, but electronics and food preparation don't necessarily get along too well, especially if there is a lot of liquid and steam involved. Then there is the matter of transcription. Maybe shorter posts. I'll have to keep thinking about it.